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Pesto roasted sweet potato and courgettes

Serving: 2| Cooking time: 30 minutes | Skill: Easy

"This is a really is super quick and easy to make.  If you haven't got cashews to hand you could use pine nuts, walnuts or almonds for a variation in flavour." Tash x


270g sweet potato
2 courgettes
150g cashews
1/3 cup water
40g parsley
15g fresh oregano
¼ tsp olive oil oil
1 clove garlic grated
1 tbsp nutritional yeast
20g chopped parsley


    1. Pre-heat oven to 180deg.
    2. Peal the sweet potato and chop into chunks about 3 cm sq.
    3. Chop the courgette into diagonal 2cm wide slices. Cover the sweet potato with 1 tbsp sunflower oil into the oven for 25 minutes and then add the courgette in for another 20 minutes.
    4. In the mean time make the pesto by soaking the cashews in the water for 30 minutes.
    5. Then blend with the remaining water, parsley, oregano, olive oil, salt, grated garlic and nutritional yeast. Blend until a textured consistency. Then chop through the remaining 20g parsley.
    6. Take the veg out of the oven and mix the pesto all over the vegetables and serve with a fresh salad or use as a perfect side dish.

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